Zucchini Fritters With Roasted Red Pepper Dip Recipes

Steps:

• Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
• Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
• Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
• Heat olive oil in a large skillet over medium-high heat.
• Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

Steps:

• In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley.
• Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.

Steps:

• Use mandoline slicer or knife to slice zucchini into 1/4-inch-thick slices. Place slices in small bowl. Add 1 tablespoon of the lemon juice; toss.
• In another small bowl, beat remaining 1 tablespoon lemon juice, the cream cheese, chives and salt with whisk until well blended.
• Arrange zucchini slices on large platter. Top each slice with generous teaspoon cream cheese mixture, a few red pepper slices and some crumbled feta cheese. Serve cold.

Steps:

• Preheat oven to 300 degrees.
• Place a cooling rack on a baking sheet and set aside.
• Using the large holes on a box grater, grate the zucchini into a large colander.
• Toss with 1/2 t salt and let stand for 10 minutes.
• Place the colander in the sink and press the zucchini firmly with paper towels to remove all the excess moisture.
• In large bowl, whisk the eggs with 1/2 t salt and 1/2 t pepper until light and frothy.
• Using a whisk, stir in the zucchini, then the flour.
• In a large nonstick skillet, heat 2 T olive oil over medium-high heat.
• Working on 3 batches, drop in the fritter batter by rounded tablespoons, gently flattening with the back of the spoon, and cook, turning once, until the fritters are browned, 1 1/2-2 minutes per side.
• Transfer to the prepared baking sheet and keep warm in the oven while cooking the remaining batches; add more olive oil to the skillet as needed.
• Using a food processor, puree the red peppers with the garlic, the remaining 1 T olive oil, 1/2 t salt and hot pepper sauce to taste.
• Serve the dip with the warm fritters.

Steps:

• 1. Pre heat oven to 300 F. Place a cooling rack on a baking sheet & set aside. Using the large holes on a box grater, grate the zucchini into a large colander. Toss with 1/2 teaspoon salt & let standfor 10 minutes. Place the colander in the sink and press the zucchini firmly with paper towels to remove all the excess moisture. 2. In a large bowl, whisk the eggs with 1/2 teaspoon salt & 1/2 teaspoon pepper until light & frothy. Using a whisk, stir in the zucchini, then the flour. 3. In a large non stick skillet, heat 2 tablespoons oil over medium-high heat. Working in 3 batches, drop in the fritter batter by rounded tablespoons, gently flattening with spoon & cook turning once, until the fritters are browned 1 1/2 to 2 minutes per side. Transfer to the prepared baking sheetand keep warm in oven while cooking remainder. Add olive oil as needed. 4. Using a food processor, puree the red peppers with the garlic, the ramining 1 tbsp. olive oil, 1/2 teaspoon salt & hot peppersauce to taste. erve the dip with the warm fritters.